As part of the Stout family Oyster Stouts are usually black with flavours and aromas derived from the use of roasted malts. Minimal hop and fruit may be present but should allow the malt to dominate. The addition of Oysters, either shells or occasionally flesh, adds a mineral quality or subtle saltiness to the base stout. Stylistically similar to stouts so expect plenty of roasted barley possibly with coffee, caramel or chocolate flavours supporting it. It is important to note that the shellfish should not be making the beer 'fishy' merely adding a touch of 'brininess' to the stout.
Session Stouts are up to and including 4.9% ABV, stronger than this they become Premium Stouts, for which there is no upper ABV limit.
Colour
Dark brown to black, head if present may be cream or light brown
Clarity
Clear to bright, though the colour of the beer may require it to be back lit to confirm
Carbonation
Low
Alcohol
Not detectable in lower strength examples
Hop
Not present in any great quantities
Malt
Present and dominating throughout
Esters
None
Phenols
None
Body
Medium
Carbonation
Low
Finish Length
Medium, but can be long and lingering in the more roasty examples
Attenuation
Tend to be sweet but with some residual bitterness
Hops
Mostly UK grown hops are used to play a supporting role to the malt
Malt
Malt defines stouts from the dark colour to the roast flavours, this comes from heavily roasted barley such as Chocolate Malt and Black Malt
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale
Ramsgate - Gadds' Black Pearl (see photo)